Dinner served on event #4.A appetizing taste of flavors, Chicken Marbala that is enhanced by olives and prunes with a touch of cilantro.
Side dish of Brussel sprouts and bacon sautéed in vinegar, Potatoes and Parsnip Au Gratin of Gruyere cheese, and Cous Cous.
Wines featured were Reds, including a Granacha de Fuego and Killer Cab.
For desert a Lava cake with Florentine cookie and raspberry reduction.
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